Accession number:20081211157811
Title:Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid
Authors:Shyu, Yung-Shin (1); Hwang, Jean-Yu (2); Hsu, Cheng-Kuang (3)
Author affiliation:(1) Department of Baking Technology and
Management, National Kaohsiung Hospitality College, 1 Sung-Ho Road, Hsiao-Kang, Kaohsiung, 812, Taiwan; (2) Department of Food Science and Technology, Chung-Hwa University of Medical
Technology, 89 Wenhwa 1st Street, Rende Shiang, Tainan 717,
Taiwan; (3) Department of Applied Life Science, Asia University, 500 Lioufeng Road, Wufeng Shiang, Taichung, 413, Taiwan
Corresponding author:Hsu, C.-K.
Source title:LWT - Food Science and Technology Abbreviated source title:LWT - Food Sci. Technol.
Volume:41 Issue:6
Issue date:July 2008 Publication year:2008 Pages:982-987
Language:English ISSN:00236438 CODEN:LBWTAP
Document type:Journal article (JA)
Publisher:Academic Press, 24-28 Oval Road, London, NW1 7DX, United Kingdom
Abstract:The rheological and thermal properties of wheat dough with the addition of γ-polyglutamic acid (PGA) (0.5, 1.0, 5.0 g kg<sup>-1</sup>, w/w) was evaluated by the measurements of farinography, rapid visco analysis and differential scanning
calorimetry. Adding 5.0 g kg<sup>-1</sup> PGA in wheat dough increased the mixing stability and raised the pasting temperature from 75.8 to 84.4 °C, but decreased the peak viscosity and breakdown. The water holding capacity of wheat dough increased with the addition of 5.0 g kg<sup>-1</sup> of PGA. At 5.0 g kg<sup>-1</sup> level, PGA caused significant declines in the
enthalpy, onset and peak temperatures of ice-melting transition of wheat dough. Scanning electron microscopy showed that wheat bread with the addition of 1.0 and 5.0 g kg<sup>-1</sup> PGA exhibited microstructures with smoother surfaces. During storage, PGA retarded the staling process of wheat bread. © 2007 Swiss Society of Food Science and Technology.
Number of references:23 Main heading:Food products
Controlled terms:Carboxylic acids - Differential scanning calorimetry - Rheology - Scanning electron microscopy - Thermodynamic
properties
Uncontrolled terms:Farinography - Gamma;-Polyglutamic acid - Wheat bread - Wheat dough
Classification code:641.1 Thermodynamics - 741.1 Light/Optics - 804.1 Organic Compounds - 822.3 Food Products - 931.1 Mechanics - 944.6 Temperature Measurements
DOI:10.1016/j.lwt.2007.06.015 Database:Compendex
Compilation and indexing terms, Copyright 2009 Elsevier Inc.
